Mom killed our first snake of the season yesterday (hiding in our raised strawberry bed), which means that my time outdoors has come to an end #kidding #notreally #hatesnakes. Anyway, we harvested our first strawberry of the season on Monday, from our old beds, which are about 3-4 years old. We actually needed to pull up those plants last year, especially since we have the everbearing strawberry boxes, but haven’t done so yet. So mom and I split that strawberry, disappointed that it wasn’t as sweet or juicy as expected. Maybe I can make a jam out of those?
Finally used the asparagus in some way other than just grilling them! My Quiche recipe is below.
– 19 stalks of asparagus
– 1 strawberry
– A sprig or two of chives
This was my first attempt at creating a Quiche and even my mom deemed it delicious. What I love about Quiche is that you can put almost anything in it and it will still end up tasting delicious! Here is what I did.
Ham, Asparagus, and Chive Blossom Quiche
- 1 unbaked 9″ frozen pie shell
- 1/3 c. fresh asparagus, trimmed to 1″ pieces
- 1/4 c. cooked ham
- 1 tbsp. chives/chive blossom petals
- 1 1/4 c. mixed cheddar cheese (I used Kraft Triple Cheddar)
- 3 eggs, beaten
- 1 c. half and half
- dash of salt & pepper
- Bring a pot of water to a boil and blanch the asparagus for 2 minutes. Drain and rinse in cold water.
- In a bowl, mix together the eggs, cream, cheese, salt and pepper.
- Spread the asparagus, ham, and chives in pie shell and top with egg mixture. I sprinkled a little extra bit of chive blossoms on the top.
- Bake at 425*F for 15 minutes, then reduce heat to 350*F and bake 35 additional minutes. I covered the crust with tinfoil to keep it from burning. Let cool for about 5 minutes and serve!